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The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, tobiko is larger than masago (capelin roe), but smaller than ikura (salmon roe). Natural tobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture.
Sometimes tobiko is colored to change its appearance, other natural ingredients are used to accomplish the change, such as squid ink to make it black, yuzu to make it pale orange (almost yellow), or even wasabi to make it green and spicy. Sometimes a serving of tobiko contains several pieces, each having a different color.
|Wikimedia Commons has media related to Tobiko.|
- "Tobiko vs Masago Difference". Expert answer Question. 2016-11-16. Retrieved 2016-11-16.
- Food Republic http://www.foodrepublic.com/2013/04/19/what-tobiko-and-whats-different-colors. Retrieved 18 October 2014. Missing or empty
- Self Nutrition Data